To pickle the peppers:
Slice the peppers from top to tip, making sure you don’t cut all the way through. You want to be able to stuff cheese in, and make sure it doesn’t fall out the other side.

Bring all other ingredients to the boil.

Boil or heat your preserving jar in the oven until piping hot.

I used a large jar which used to contain gherkins.

Once boiling, add the chillis to the vinegar, stir for a few seconds and pour into the jar sealing tightly.

Leave to cool, and then store for 2 weeks before using (or in my case 1 week, they tasted great, just slightly more HOT).

Assembly:
Remove the seeds from the insides of the chillis making sure not to split them in half.

Stuff with cream cheese.

Cut the spring roll pastry in half, so you get 2 rectangles from one sheet.

Place the pastry in front of you, with the short side closest to you, so that you can roll upwards.

Place the stuffed chilli horizontally on the pastry. Roll the chilli over with the pastry so it is covered by one layer. Fold the bottom of the pastry over the tip of the chilli, to make it tight to prevent leaking or splitting.

Roll the chilli up so that it looks like a cigar. I sealed it with a small amount of cream cheese so that it holds its shape during frying.

Deep fry in hot oil for a few seconds, until crispy. Serve with some sassy Peppadew mayo, or for the brave, some chilli sauce.